Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage
[EN] Free and total fluorescence compounds and color formation were measured in three different milk-cereal based infant foods stored at 25, 30 and 37 degrees C for 9 months to evaluate the advanced and final stages of the Maillard reaction. Milk-cereal infant foods containing honey (13) or fruits (...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2007 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/81861 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/81861 |
| Access Level: | acceso abierto |
| Palabra clave: | Fluorescence Color Maillard reaction Milk–cereal based infant foods Storage ESTADISTICA E INVESTIGACION OPERATIVA |
| Sumario: | [EN] Free and total fluorescence compounds and color formation were measured in three different milk-cereal based infant foods stored at 25, 30 and 37 degrees C for 9 months to evaluate the advanced and final stages of the Maillard reaction. Milk-cereal infant foods containing honey (13) or fruits (C) had fluorescent values higher than sample (A) without them. This difference could be ascribed to the higher monosaccharide (fructose and/or glucose) content of (B) and (C), which could increase susceptibility to the Maillard reaction. However, for color increase (Delta E), no significant differences (p < 0.05) among the three types of samples were found. During the storage period, a gradual increase in fluorescence and color was observed, and statistically significant differences among the three temperatures studied were detected, the values being greater at 37 degrees C than at 30 degrees C and 25 degrees C. (c) 2007 Elsevier Ltd. All rights reserved. |
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